Easter Sauerbeet, Lamb Chop, Butterbean Hummus & Salsa Verde

Easter Sauerbeet, Lamb Chop, Butterbean Hummus & Salsa Verde

Easter is all about gathering with loved ones over good food—and what better way to add something a little different to your table than with the vibrant, tangy delight of our sauerbeet.

Try it with lamb chops, butterbean hummus and salsa verde – a vibrant combo that’s perfect for spring or your Easter table. Recipe below:

Sauerbeet, Lamb Chop, Butterbean Hummus & Salsa Verde

Serves 4
Prep time 20 minutes 
Cook time 10 minutes

Butterbean hummus

400g tin butterbeans, drained, liquid reserved

1 lemon, juice & zest

1 tbsp cold pressed rapeseed oil

1 garlic clove, crushed

½ tsp ground cumin

½ tsp ground coriander

Sea salt & black pepper


Salsa verde

1 garlic clove, peeled

30g flat leaf parsley

30g basil

15g mint

2tbsp capers

1tsp red wine vinegar

1tbsp Dijon mustard

Cold pressed rapeseed oil

Sea salt

Lamb chops

4 lamb loin chops

Vegetable oil

Sea salt & black pepper

2tbsp butter

300g Cultura Live Food Sauerbeet 

Method


For the hummus, use a hand blender to blitz the butterbeans, garlic, lemon zest & juice, rapeseed oil, cumin & coriander with around 6tbsp of the butterbean liquid. Season to taste but with plenty of pepper & adjust the consistency with more butterbean liquid if required.

 

For the salsa verde, pick all the herb leaves and then finely chop with the garlic & capers. Place into a bowl and mix with the red wine vinegar, Dijon mustard and enough rapeseed oil to loosen the sauce. Season to taste.

Heat a heavy based frying pan over a medium heat. Season the chops on both sides with salt and pepper, place into the hot pan with the fatty edge touching the pan. Render down the fat until golden and crisp. If not a lot of fat has been released, lightly oil the pan. Place the chops on their side and cook for 2 minutes. Turn the chops over and cook for one more minute. Add the butter and baste the chops continuously for a further minute. Remove the chops from the pan and allow to rest for a couple of minutes in the pan juices.

Divide the hummus between 4 plates, top with your Cultura Live Food Sauerbeet and then the lamb chops. Spoon the salsa verde around the plate with a spoon of pan juices over the lamb chops. Enjoy!

Back to blog